Recipe: Zesty lime cheesecake with baked rhubarb


Prep time: 25 minutes 

Chilling time: Overnight 


  • 325g digestive biscuits 
  • 200g butter, melted 
  • 560g full fat cream cheese 
  • 80g icing sugar 
  • 250ml double cream 
  • 3 lime zest 
  • dash vanilla 

Baked rhubarb 

  • 8 stalks champagne forced rhubarb (500g) 
  • 80ml water 
  • 25g caster sugar 
  • 15ml lime juice 


  • Line the base of a 19cm round loose bottom cake tin with parchment paper. 
  • Using the Kenwood food processor attachment, blitz the biscuits. 
  • Mix the biscuits with the melted butter and spoon into the baking tin. 
  • Using the back of a spoon, press the biscuit crumb up the sides and across the bottom of the tin. 
  • Pop this into the fridge for 20 minutes. 
  • To make the filling, into the bowl of your Kenwood stand mixer fitted with the whisk attachment, whisk the cream cheese, icing sugar, lime zest and vanilla until combined. 
  • Pour in the double cream and whisk on high speed until the mixture is thick. 
  • Spoon this into the lined tin, smooth out the top and chill overnight. 
  • To make the baked rhubarb, preheat the oven to 180C. 
  • Wash and chop the stalks into 2 inch pieces. 
  • Place the rhubarb, lime juice, water and sugar into a baking dish and pop into the oven for 10-12 minutes or until the stalks begin to soften. 
  • Remove and allow to cool completely in their juices. 
  • To serve, carefully run a sharp knife around the edge of the cheesecake to help with demoulding. 
  • Place the cheesecake onto a serving dish and top with the beautiful ruby baked rhubarb.